Homemade Fresh Peach Ice Cream

Is there anything that captures the very essence of summer better than a bowl full of creamy, sweet Homemade Fresh Peach Ice Cream? Every spoonful tastes like sunshine and satisfaction! This peach ice cream is easy to make and only requires a handful of ingredients. If you have ripe peaches, you have to try this ice cream!

Looking for more Ice Cream recipes? Try this unique Ube Ice Cream, addictive Pineapple Coconut Ice Cream (no-churn), scrumptious Lemon Strawberry Cheesecake Ice Cream, or a classic Mint Chocolate Chip.

What Goes Into Peach Ice Cream?

What is the Secret Ingredient in Ice Cream?

The four main ingredients in ice cream are milk, cream, sugar, and egg yolk. However, the secret ingredient – the ingredient that makes ice cream the rich treat that we all love – is the butterfat that is in the milk and cream.

Be sure to use whole milk and whipping cream (not half-and-half) to make this peach ice cream taste creamy, smooth, and rich.

How to Make Peach Ice Cream

To begin, peel and slice your peaches. Then, combine them with a 1/2 cup of sugar and a few squeezes of fresh lemon juice. Let them sit at room temperature for about an hour or until the peaches are soft and have released their juices to create a syrup.

Once the peaches are soft and syrupy, you’ll want to mash them up thoroughly. I like to use a submersion blender and just pulse a few times, but you can also use the back of a fork or even a potato masher. You don’t want large pieces because the large frozen peaches will freeze into hard rocks in the ice cream.

After mashing the peaches, strain through a mesh strainer. Reserve the liquid to add to the ice cream base (this is what gives the ice cream its delicious peach flavor), and put the chopped peaches into the fridge until you’re ready to use them.

While the peaches are doing their thing, you can make the custard ice cream base. Begin by heating the milk, cream, and 1/2 cup of sugar in a medium saucepan over medium-low heat. You don’t want to boil the mixture, but you want it to get very hot.

While the milk mixture is heating up, whisk together the egg yolks and remaining 1/4 cup of sugar until they are light in color. While whisking, very slowly drizzle in 1/2 cup of the hot milk mixture to temper the eggs.

Slowly whisk the egg mixture back into the hot cream in the saucepan. Continue to cook over medium-low heat, stirring gently, until the custard is hot and just thick enough to coat the back of a spoon. Remove from heat and stir in the vanilla.

To ensure that your Peach Ice Cream is creamy and smooth, pour the custard mixture through a fine mesh strainer into a clean bowl. This will ensure that no bits of egg white or any other lumps make their way into your ice cream.

Stir in the liquid from the mashed peaches, cover with plastic wrap, and then refrigerate for at least 4 hours until the ice cream base is thoroughly chilled.

When the custard is completely chilled, you’ll pour it into your ice cream maker (normally, this has a bowl component that has also been chilled in the freezer before use) and follow the manufacturer’s instructions for churning and freezing. This normally takes about 30 minutes, but you’ll want to add the mashed peaches about halfway through when the ice cream begins to thicken.

Once it’s churned, you can eat it, but I tend to want it a little more frozen than the ice cream maker can usually achieve on its own, so I transfer it to an air-tight container and freeze it for another 4 hours before serving.

Serve it up in ice cream cones or dishes, or just scoop it right out of the ice cream container! You’re going to love this Homemade Fresh Peach Ice Cream, I promise.

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Homemade Fresh Peach Ice Cream

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Additional Time: 6 hours

Total Time: 6 hours 40 minutes

A simple, creamy homemade ice cream with fresh peaches. Making homemade ice cream is rewarding and satisfying. Using summer's fresh fruits makes it even better.

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Ingredients

• 3 medium yellow peaches, peeled and sliced
• 1 1/4 cup sugar (divided)
• juice from half a fresh lemon
• 5 large egg yolks
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 teaspoon vanilla extract

Instructions

1. Peel and slice peaches. Combine them with a 1/2 cup of sugar and a few squeezes of fresh lemon juice. Let them sit at room temperature for about an hour or until the peaches are soft and have released their juices to create a syrup.
2. Once the peaches are soft and syrupy, you’ll need to mash them. You can pulse a few times with a submersion blender or mash with the back of a fork or potato masher. You don’t want large chunks of peach because they freeze rock hard in the ice cream.
3. Strain the mashed peaches through a fine-mesh strainer, reserving the liquid to add to the ice cream base. Refrigerate the mashed peaches until ready to use.
4. Meanwhile, heat the milk, cream, and 1/2 cup of sugar in a medium saucepan over medium-low heat. You don’t want to boil the mixture, but you want it to get very hot.
5. While the milk mixture is heating up, whisk together the egg yolks and remaining 1/4 cup of sugar until they are fluffy and light in color (about 2 minutes).
6. While continually whisking, very slowly pour in 1/2 cup of the hot milk mixture to temper the eggs. Then, slowly whisk the egg mixture back into the hot cream in the saucepan. Continue to cook over medium-low heat, stirring gently, until the custard is hot and just thick enough to coat the back of a spoon. Remove from heat and stir in vanilla.
7. To ensure that your Peach Ice Cream is creamy and smooth, pour the custard mixture through a fine-mesh strainer into a clean bowl. This will ensure that no bits of egg white or any other lumps make their way into your ice cream.
8. Stir in the liquid from the mashed peaches, cover with plastic wrap, and then refrigerate for at least 4 hours until the ice cream base is thoroughly chilled.
9. When the custard is completely chilled, you’ll pour it into your ice cream maker (normally, this has a bowl component that has also been chilled in the freezer before use) and follow the manufacturer’s instructions for churning and freezing. This normally takes about 30 minutes, but you’ll want to add the mashed peaches about halfway through when the ice cream begins to thicken.
10. Once it’s churned, you can eat it, but I tend to want it a little more frozen than the ice cream maker can usually achieve on its own, so I transfer it to an air-tight container and freeze it for another 4 hours before serving.

Notes

Because this homemade peach ice cream does not have any preservatives in it, it will crystalize if stored in the freezer for longer than a week.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
• 
  9" Extra Fine Mesh Strainer with Sturdy Handle and Wider Hook - Perfect for Quinoa
• 
  Cuisinart ICE-21P1 1.5-Quart Frozen Yogurt, Ice Cream and Sorbet Maker, White

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 524Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 259mgSodium: 128mgCarbohydrates: 60gFiber: 1gSugar: 58gProtein: 10g

Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.